Eierschecke without pastry base

Ingredients for 1 servings:

• 750 g quark
• 1 point cream pudding powder or vanilla pudding powder
• 2 eggs
• 180 g sugar
• Fat and breadcrumbs for the form
• 375 ml milk
• 180 g sugar
• 1 pc. pudding powder
• 5 eggs, separated
• 100 g butter
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

First, make the pudding for the topping from 3/8 l milk, 180 g sugar, and pudding powder. Once boiling, remove from heat, let cool slightly, and then stir in the 5 egg yolks and butter. For the quark layer, whisk together 2 eggs, 180 g sugar, 750 g quark, and pudding powder, then pour into a greased and crumbled springform pan. Beat 5 egg whites with a pinch of salt until stiff and carefully fold into the pudding and egg yolk mixture. Pour this layer onto the quark layer. The pan will be filled to the brim, but it shouldn’t overflow during baking. Bake for about 1 hour at 180 °C (top/bottom heat), covering halfway through if necessary to prevent overbrowning. Serve well chilled. Tip: The cake can be sprinkled with flaked almonds before baking.